Roasted duck with chestnut

Recipe Recommendations

• chestnut a dozen
• duck meat 1/4
• onion few
• Jiang a
• white vinegar appropriate amount
• blending oil appropriate amount
• salt appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount

• sauced
• burn
• ten minutes
• ordinary

Steps for Roasted duck with chestnut

1

Remove the shell of the chestnut, cut the film a small bite, put it in boiling water and blanch for a while, peel off the film while the water is warm, wash for later use, wash the green onions, and peel the ginger.

2

The duck meat is completely thawed and washed for later use.

3

Cut the green onion into sections and slice the ginger into slices.

4

Boil water in the pan, blanch the duck meat, remove the blood, remove and drain.

5

Heat the oil in the pan and stir-fry the ginger slices until fragrant.

6

Add duck meat and stir fry until oily.

7

Add a spatula of white vinegar and a spatula of cooking wine (white vinegar must be added first to ensure that under acidic conditions, it is conducive to the esterification reaction and produces a fragrant ester).

8

When boiling until it is dry, add a spatula of soy sauce and half a teaspoon of salt, add chestnuts, and finally add water until the ingredients are submerged, cover and cook. (I am used to measuring the amount of seasoning with a spatula, hehe)

9

Cook until a small amount of water is left, add the spring onion and mix well.

Recipe Categories

• hot dishes
• home cooking
• Elderly recipes
• Autumn recipes